Germaine Swenson of Mukebo Farms will lead a class on how to process live ducks using cones for bleeding, scalding water for loosening the feathers, a plucking machine for feather removal and a table for eviseration. Please wear appropriate clothing, shoes and bring an apron. Each participant will go home with their own duck.
What a perfect thanksgiving dinner alternative or addition!
A meal will be provided for and extra fee of $10 (please bring cash with you).